A glass jar filled with an easy BBQ dry rub sits on a red and white checkered napkin, with a spoon inside. In the background, fresh asparagus and raw, seasoned meat are displayed on a plate.

Why I love this easy bbq dry rub

I love a good bbq dry rub. I am fully convinced that you don’t really need barbecue if you cook your meat properly, and use the right seasoning. I’ve tried out countless blends – both store bought and homemade. They’ve all be pretty good, each with its on positive flavors, but this one tops my list of favorites.

Since I limited the ingredients in this easy BBQ dry rub, you can make up a batch just before a meal without feel like you’re wasting too much time. I made it for the first time over Memorial day weekend, and I used it in my very first and semi-failed attempt to at making brisket (more on that another time, but I promise it wasn’t the rub). The flavor of this BBQ dry rub was so good that I’ve since tried it on pork chops and ribs.

After my second time making it, I decided it would save me quite a bit of time if I double (or tripled) the recipe. So that’s exactly what I did. This recipe makes just over 3/4 cup, which is enough for about 3 or 4 normal-sized recipes. It got me through 3 racks of ribs and pork chops for four people, but you could even double this amount if you want.

More summer bbq recipes: Dr Pepper ribs / Pulled pork sandwiches / Grilled bison burgers / Grilled pineapple / coffee rubbed steak / dry rub smoked chicken wings / grilled chicken thighs

A glass jar filled with an easy BBQ dry rub, its reddish-brown spice mix contrasting against a red and white checkered cloth, with fresh herbs and raw meat blurred in the background.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this easy barbecue dry rub

Combine ingredients. Add all spices to a mixing bowl. Whisk until all the spices are well incorporated. Transfer to an airtight container for storage. Store in a dry, cool area for up to 6 months.

Storage: We use about 6 months as a general rule of thumb for all spices, but we normally just keep ours until they lose flavor or they run out. You be the judge and decide what’s best for you.